RECIPE: The Best Flourless Chocolate Brownie

I cannot lay claim to this flourless chocolate brownie recipe. I cannot even lay claim to cooking this dish. It is a recipe that my lovely lady makes when she bows to my constant haranguing for her to whip it up – which unfortunately is not EVERYDAY as I would like!

She has tried making this chocolate brownie recipe for colleagues, family and friends but has learnt from bitter (oh so rich, dark and bitter chocolate) experience that she will not make it out the front door before I pounce! I just cannot let her leave the house without gobbling the chocolate brownies all up. This recipe is just that delicious.

It is apparently a Leon Restaurant recipe taken from an Allegra McEvedy cookbook titled Leon: ingredients and recipes. She claims it is the best chocolate brownie recipe in the world and I fervently agree.

So I just had to share it – although I have adapted a little to make it healthier by substituting virgin cold-pressed coconut oil for the butter and with coconut sugar as the sweetener. But you can use the original recipe by using butter and cane sugar – although the taste is actually not altered much so you needn’t bother.

If you want a vegan version with no eggs check out our recipe for our raw chocolate brownie as this recipe was inspired by this flourless chocolate brownie.

Enjoy responsibly : )

Chocolate Brownie Ingredients:

The Melting:

• 200g dark chocolate
• 180g virgin cold-pressed coconut oil (or unsalted butter)
• 2 tsp espresso coffee cooled

The mixing

• 1 orange’s finely grated zest
• 80g ROAR activated almonds, chopped (finely or roughly as you want in the final dish – I prefer fine – you can roast the almonds for more flavour also)
• 4 free-range eggs
• 100g ground ROAR activated almonds (or almond meal – but freshly ground tastes better)
• 320g dark chocolate
• 150g ROAR coconut sugar (the original recipe uses fructose which is not very healthy and slightly sweeter than sugar)
• 1 Pinch of sea salt
• 3-4 drops vanilla extract

Chocolate Brownie Method:

Brew some fresh espresso coffee – leave to cool. Preheat the oven to 180°C.

Melt the coconut oil on a low heat. In a separate bowl melt the dark chocolate over a pot of hot water on the stove. Make sure you stir the chocolate well, ensure it is completely melted, but be very careful not to burn it or let any water touch it. You want to keep your chocolate below 50°C to stop it burning – stirring properly will give you more leeway.

Allow the coconut oil to cool a little bit and add the coffee and orange zest.

Dry toast 80g almonds in a pan on low heat (if you want to toast them), otherwise use activated almonds and chop the almonds. I like them finely chopped so I do it in a blender, but if you like the idea of big almonds chunks in your brownie then chop them coarsely.

Grind 100g of activated almonds in a food processor until it has reached a coarse flour consistency – skip this step if you are using almond meal.

NB: Add the following ingredients in the stated order to ensure the melted coconut oil doesn’t scramble the eggs.

Crack the eggs into a mixing bowl, then add the 100g of ground activated almonds, add melted chocolate, and then the sugar (coconut sugar or other). Add the pinch of salt and vanilla, and finally the melted butter into the mixture.

Mix until all of the ingredients are combined (especially the egg). Be careful not to over-mix – too much air will cause the brownie to crumble when baked.

Pour the mixture into a well-oiled baking tray approx 30cm x 30cm. And put into the preheated oven for about 20-25 minutes.

Take extreme care not to over-bake! The flourless chocolate brownie is ready when the edges are slightly crusty and the middle is still soft and wobbly. Remember that it will continue to cook once it is removed from the oven. And if anything, you want this chocolate brownie to be under cooked. It is best being unctuous and gooey.

My partner served with candied orange segments on top. To make this boil orange slices in a coconut sugar water mixture (1/2 sugar – 1/2 water) until it has all evaporated. Leave to cool on baking paper until sticky and scrumptious. Place orange on brownie pieces and dust with icing sugar before serving.

This will honestly be the best chocolate brownie you have ever tasted!